Professional Culinarians19th-Century Sauces in the 21st Century
(lecture/hands-on)
The classics are still key to perfection. Review 19th-century sauce preparation techniques, apply those principles to today’s kitchen, and learn tips for sharing with students in this hands-on exploration of sauces from both a culinary and pedagogical perspective. Dr. Jerald W. Chesser, CEC, FMP, CCE, AAC
(lecture/hands-on)
The classics are still key to perfection. Review 19th-century sauce preparation techniques, apply those principles to today’s kitchen, and learn tips for sharing with students in this hands-on exploration of sauces from both a culinary and pedagogical perspective.
Dr. Jerald W. Chesser, CEC, FMP, CCE, AAC
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